For the omelette
3 eggs, slightly beaten
1 1/2 tablespoons milk
1/2 tablespoon chopped fresh parsley
Salt and pepper to taste
For the filling
3 large prawns, cut in half lengthwise
1/2 tablespoon olive oil
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped green onions
1/2 tablespoon butter
1 clove garlic, minced
2 tablespoons Catupiry cream cheese
2 tablespoons heavy cream
For the omelette
3 eggs, slightly beaten
1 1/2 tablespoons milk
1/2 tablespoon chopped fresh parsley
Salt and pepper to taste
For the filling
3 large prawns, cut in half lengthwise
1/2 tablespoon olive oil
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped green onions
1/2 tablespoon butter
1 clove garlic, minced
2 tablespoons Catupiry cream cheese
2 tablespoons heavy cream
Whisk the eggs, milk, and parsley together
Season to taste
Pour into a buttered skillet
Cook over medium heat until the omelette is set and golden brown on the bottom
Prepare the filling: cut each prawn in half lengthwise, mix with olive oil, parsley, and green onions
Season with salt and pepper
Add butter and garlic; cook over medium heat, stirring occasionally, until lightly browned
Add Catupiry cream cheese and heavy cream; stir and cook until melted
Place the prepared filling on one half of the omelette
Fold the other half over the filling and carefully roll up to close the omelette
Serve hot
Serves 2.
